Wednesday, May 7, 2014

Asian Mushroom Stirfry with Red Cabbage Salad

A day with a chef

On tuesdays we have a special workout - cooking day. I train a chef during his weekly workout and afterwards we prepare a delicious easy going vegetarian dish, according to the veggies in season. Mostly organic if we manage to get our hands on them. Although it is spring by now, this one definitely can be saved for some cold upcoming winter weather later this year. If you don't eat fish or oystersauce, try to get your hands on a bottle of mushroom sauce, it's perfect replacement for the non vegetarian sauces, they are mostly found in asian toko's. Start with preparing the salad, because the stirfry is really quickly done.What you need for Asian Mushroom Stirfry for two:80 ml soy sauce1 tblspoon oystersauce1 tblspoon fishsauce1 tablespoon rice vinegar2 cloves garlic chopped1/2 red pepper chopped10 cm ginger chopped50 gr. tauge150 gr shitake50 gr oystermushroom80 gr tofu cubedfrying oilhandful of salted cashew nutstwo green springonions (leave some green for garnish) roughly chop